Maui Community College
Course Outline
1. Alpha
CULN Number
250
Course Title
Advanced Baking I
Credits
4
Department
Business/Hospitality
Date of Outline
03/25/2009
2. Course Description:
Effective Date 01/01/2010
5-year Review Date
Develops skills used in the production of more
advanced baked, pastry and confectionary products: especially chocolates,
sugars, candies and decorated specialties.
Cross-list
N/A
Contact Hours/Type
30 lecture/ 90 Lab
3. Pre-requisites
Author Teresa Shurilla, Robet Santos
CULN 150 with a C, or better
Pre-requisite may be waived by consent
yes
no
Co-requisites
Recommended Preparation
4. Function/Designation
AS Program
AA Category
Category
AAS Culinary Arts - Baking
Category:
BAS Program
Category
Developmental/Remedial
Additional Category
List Additional Programs and Category:
PR - Program Requirement
List Additional Programs and
List Additional Programs and Category:
Other/Additional: Explain:
See Curriculum Action Request (CAR) form for the college-wide general education student learning
outcomes (SLOs) and/or the program learning outcomes (PLOs) this course supports.
______________________________________________________
______________________
Chancellor
Approval Date
Revised 6/28/2016
Course Outline, page 1
2
This course outline is standardized and/or the result of a community college or system-wide agreement.
Responsible committee: PCC
5. Student Learning Outcomes (SLOs): List one to four inclusive SLOs.
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use roman numerals (I., II., III.) to designate SLOs
On successful completion of this course, students will be able to:
I. Prepare a variety of advanced baking products, wedding cakes and chocolates
II. Demonstrate ability to create a bakery showpiece using advanced techniques
III. Analyze and compare products using standards of industry
IV. Demonstrate proficiency in the use of specialized bakery equipment and tools
6. Competencies/Concepts/Issues/Skills
For assessment, link these to #7 Recommended Course Content, and #9 Recommended Course
Requirements & Evaluation. Use lower case letters (a., b.…zz. )to designate competencies/skills/issues
On successful completion of this course, students will be able to:
a. analyze all products prepared against industry standards;
b. prepare cookies – international & fancy;
c. prepare pastries and desserts using puff pastry and pate á choux.;
d. prepare fritters, crepes, cobblers & other desserts;
e. prepare breads: show breads, brioches, international breads, braided, festive,
holiday and other fancy breads;
f. prepare and decorate cakes: wedding, holiday, etc.;
g. prepare other decorated cakes and pastries;
h. prepare icings and use a variety of decorating techniques;
i. prepare chocolates: identify and discuss different types of chocolates;
j. demonstrate and apply principles of chocolate usage; and prepare candies;
k. desserts and showpieces;
l. prepare decorative sugar products.
7. Suggested Course Content and Approximate Time Spent on Each Topic
Linked to #5. Student Learning Outcomes and # 6 Competencies/Skills/Issues
1 week
1 week
1 week
1 week
2 weeks
2 weeks
2weeks
3weeks
2weeks
Introduction and Orientation to the Laboratory (a), (IV)
Review of Weights and Measures (a), (IV)
Review of Tools and Equipment (a), (IV)
Review of Sanitation and Safety (a), (IV)
Cookies – Common, Fancy, International (a, b), (I)
Pastries and Desserts – Puff Pastry and Pate á Choux (a, c), (I)
Fritters, Crepes, Cobblers and other Desserts (a, d), (I)
Breads (a, e), (I)
Cakes and Specialty Cakes and Pastries - Prepare and Decorate (a, f, g, h), (I, II)
Icings and Various Decorating Techniques (a, h, k), (II)
Chocolates (a, i, j, k), (I, II)
Sugar Products (a, l), (II)
Revised 6/28/2016
course outline
3
8. Text and Materials, Reference Materials, and Auxiliary Materials
Appropriate text(s) and materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: How Baking Works, Paula Figoni, Fourth Edition, John Wiley
and Sons, INC; Chocolates and Confections, Peter P. Greweling, John wiley and Sons, INC
Appropriate reference materials will be chosen at the time the course is offered from those currently
available in the field. Examples include:
Appropriate auxiliary materials will be chosen at the time the course is offered from those currently
available in the field. Examples include: DVD, Ewald Notter Chocolate and Advanced Chocolate
9. Suggested Course Requirements and Evaluation
Linked to #5. Student Learning Outcomes (SLOs) and #6 Competencies/Skills/Issues
Specific course requirements are at the discretion of the instructor at the time the course is being offered.
Suggested requirements might include, but are not limited to:
10-40% Written quizzes, midterm(s) and/or a final exam covering lectures, discussions, media
presentations, lab activities, field trips, guest speakers and reading assignments (a-l), (I-IV)
5-30%
Lab practical exams and product identification (a-l), (I-IV)
5-20%
Reading related articles and/or watching or attending programs about related issues in the
media (including newspapers, video, magazines, journals, lectures, web-based material, etc.) and writing
summaries and reactions (a-l), (III-IV)
5-20%
Participation in class discussions, group and individual reports, demonstrations (a-l), (I-IV)
20-50%
Laboratory and/or field experiments and activities (a-l), (I-IV)
10-20%
Laboratory and field skills (a-l), (I-IV)
5-40%
Projects, reports and/or service learning (a-l), (I-IV)
5-10%
Punctuality, attendance, and participation (a-l)
10. Methods of Instruction
Instructional methods will vary considerably by instructor. Specific methods are at the discretion of the
instructor teaching the course and might include, but are not limited to:
a.
b.
c.
d.
e.
f.
g.
quizzes and other tests with feedback and discussion;
field and lab practical exams and product identification and analysis;
lectures and class discussions;
laboratory practice and production;
problem solving;
videos, DVDs, CD-ROMs with viewing guide and discussion questions;
lab activities including experiments, lab skill lessons, data analysis and other activities;
Revised 6/28/2016
course outline
4
h. oral reports and other student presentations;
i. homework assignments;
j. reflective journals, group and/or individual projects with presentations or demonstrations;
k. service-learning, community service and/or civic projects; and
l. other contemporary learning techniques (such as problem-based learning, internships, self-paced
programs, etc.)
11. Assessment of Intended Student Learning Outcomes Standards Grid attached
12. Additional Information:
Revised 6/28/2016
course outline